June 25, 2007 9:00 pm

In broadening my wine horizons, I inadvertently slipped into the bubbly, juicy side of the wine aisle.

At first I thought I’d bought nouvelle cold duck.

Bolder than burgundy, more purple than Prince and fizzy to boot, sparkling shiraz is a wine unto itself: big, grapey and satisfyingly sweet, like a cold grape Nehi with extra bubbles and a tannic twist.

Bless the Aussies for finding the perfect excuse to drink cold red wine.

So far, $10 Paringa — I found it at Tacoma Boys, Stadium Thriftway, Vin Grotto and my local stop and rob — is my favorite. I also hear good reports about Hardy (about $17) and Shingleback (about $25).

Ever heard the phrase “barbecue wine”? Sparkling shiraz is a beaut of a barbecue wine — sassy, slightly sweet and able to take on anything from charred meats to potato chips. Kind of like Shelia, the Aussie broad from cooking school who melted my hot-cross buns on her barbie.

Anyway, before I finish the bottle and get misty about Shelia, please tell me which wines you like to drink with any of the following back-yard barbecue foods: